Method

First, cook the eggs for the egg and cress sandwiches. Bring a pan of water to the boil, carefully add the eggs and cook for 10 minutes. Drain and run the eggs under cold water until cool, then remove the shells and roughly chop or mash the eggs. Mix the egg with 2 tbsp of mayonnaise and season to taste with salt and pepper.

Assemble two sandwiches with the egg-mayonnaise mixture, half the cress and 4 slices of buttered bread and cut each in half.

Next, assemble two roast beef salad sandwiches using the roast beef slices, one-third of the mixed salad leaves, the English mustard and the remaining 4 slices of buttered bread and cut each sandwich in half.

To make the green salad, toss the avocado and cucumber with the remaining mixed salad leaves and cress. To make the dressing, whisk together the soured cream and 3 tbsp mayonnaise until smooth. Whisk in a little cold water (1 tbsp at a time) until you have a smooth dressing, thick enough to coat the back of a spoon. Add the lemon juice to taste and season with salt and pepper. Keep the dressing separate to the salad until you're ready to serve the salad.

Cook's tips

Store the dressing in a separate container from the salad and add it to the salad right before you eat.

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